Stuffed Gorgonzola Chicken

One boneless, skinless, chicken breast
4 oz gorgonzola cheese
2 oz sun dried tomatoes
1 oz fresh basil leaves
2 oz MESSINA HOF Chardonnay
¼ oz kosher salt
¼ oz black pepper

Cut a pocket in the side of the chicken breast. In a food processor combine the cheese, sun dried tomatoes, basil and the wine, blend until smooth.

Stuff the chicken with a good amount of the mixture. Wrap the stuffed chicken in a piece of plastic wrap, twisting the ends so that you can tie them off.

Place the wrapped chicken in a pot of simmering water until the internal temperature of the chicken reaches 165*F. Remove from the plastic wrap and slice into four pieces.

www.messinahof.com

Complementary Wines: Merlot, Pinot Noir, Pinot Noir New World, Pinot Noir Old World/Burgundy, Pinot Noir: German Spatsburgunder

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Visit 's wine and food blog Messina Hof Winery and Resort.



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